Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced thinly
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 red chili peppers, sliced thinly
- 2 green chili peppers, sliced thinly
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or frying pan over high heat and add the vegetable oil.
2. Add the sliced chicken and stir-fry until it turns golden brown, about 5 minutes.
3. Add the chopped onion, minced garlic, and minced ginger. Stir-fry for 2 minutes until fragrant.
4. Add the sliced red and green chili peppers and stir-fry for another 2 minutes.
5. Add the tomato paste, soy sauce, fish sauce, lime juice, sugar, salt, and pepper. Stir-fry for 5 minutes until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red and green chili peppers can be substituted with any type of chili pepper.
- Tomato paste can be substituted with tomato sauce or ketchup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or hoisin sauce.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the stir-fry.
- Use different types of meat such as shrimp or pork.
- Add more or less chili peppers depending on your spice preference.
- Use different types of herbs for garnish such as basil or mint.
Tips and tricks:
- Slice the chicken thinly to ensure even cooking.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the wok or frying pan.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Serve with steamed rice or noodles.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with fresh cilantro leaves as garnish.
Garnishes:
Fresh cilantro leaves
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- If the chicken is not cooked through, continue to stir-fry until it is no longer pink in the middle.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Ayam Rica-Rica is a spicy Indonesian dish that originated in the North Sulawesi province. It is typically made with chicken or fish and flavored with chili peppers, lime juice, and other spices.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Indonesian